This Months Recipe:
Janelles' Rabbit Stewed Rabbit
Schlesischer Hasenbraten
(Roast Hare)
Here's another way to make your Wild Game taste GREAT!
What recipes would you think would be appropriate for what some are calling the true beginning of a new Millenium? I pondered that question and came to the conclusion that rabbit would be a good choice, as in most parts of the country, rabbit season is open. Over the years I have adapted many of these recipes to my own taste. Always make sure that you clean and wash the rabbit well under cold running water. Pat dry with paper towels. A well cleaned and maintained rabbit will make many a good meal.
| 4 lbs. meaty rabbit parts | 10 tbls. olive oil 4 garlic cloves |
| 2 Tbls. fresh parsley chopped | 1 lb. small mushrooms (leave whole) |
| 5 green onions, chopped fine | 2 shallots (minced) |
| salt and pepper to taste | 1 cup good red or rose' wine |
| 4 slices of French bread cut into small squares and left to dry overnight | |
Heat 8 Tbls of olive oil in heavy cast iron skillet or good Dutch over until very hot, almost to the smoking point. Add the rabbit and brown on all sides. You want a good golden color. Turn down the heat and let simmer for at least 1/2 hour. Now remove the rabbit, place on a warm dish and set in the oven to stay warm. Sauté the mushrooms in the juices left in the pan. Add the shallots and green onions sauté them with the mushrooms and cook until tender, add your salt and pepper now. Remove this from the pan and keep warm. Return the rabbit to the pan add the the wine and season with a little more salt and pepper. Cover and let cook for at least 20 minutes. Now add your garlic and parsley. Let cook for 5 minutes. Remove the rabbit and place in a nice serving dish at least 3 or 4 inches deep. Pour the pan juices over the rabbit and top with the mushroom, shallot and onion mixture. Keep warm. Now take your last 2 Tbls. of olive oil and heat it up in a small cast iron skillet and fry your bread cubes until nice brown and crisp. Sprinkle over your rabbit and ENJOY.
This next recipe comes from an old New England tradition.
| 1 large rabbit | 4 Tbls. butter |
| 1 onion chopped | 1 Tbls. flour |
| 5-6 whole cloves | 5-6 whole allspice |
| 1 bay leaf | 1 Tbls. vinegar |
Soak a cloth in vinegar and wipe the rabbit over carefully. Cut into serving pieces. Brown the pieces in the butter that has been melted in a heavy skillet. After browning the pieces, place them in a good dutch oven. Cook the onion in the heavy skillet with the butter and left over rabbit bits until translucent, place these also in the dutch oven with the rabbit. With the butter that is left in the skillet, stir your 1 Tbls. flour into it and slowly add 1 cup of boiling water, stirring rapidly. When it is smooth add this to the dutch oven with the rabbit and onion pieces, now place your spices into the mixture. Add enough water to barely cover the rabbit. Place a lid on the dutch oven and cook gently until tender. Depending on the age of the rabbit determines the cooking time. After the rabbit is removed you can thicken the gravy if you like. This is especially good with home made bread or biscuits, whipped potatoes, and harvard beets. Can't ask for anything better than this.
Schlesischer Hasenbraten
(Roast Hare)
| 3 lb rabbit, cut into serving pieces | 6 slices bacon( cut into bite size pieces) |
| 1 tsp. salt | Pepper to taste |
| Pinch of nutmeg | 1/4 cup flour |
| 2 nice pieces of pimento(chopped) | 1 cup water |
| 1/2-3/4 cup sour cream ( your preference to the amount) | |
Wash rabbit well, and then dry thoroughly. Brown the bacon. Keep the pieces for later use. Put the flour, salt and pepper in a bowl and mix thoroughly. Now roll the rabbit pieces in the mixture until all the pieces are completely coated. Now brown the rabbit pieces in the bacon fat. After all pieces are completely browned on all sides, add the chopped pimento. Now cook slowly until the meat is tender. Remove the rabbit and keep warm. Pour the water over the drippings and scrape the pan to keep all those good bits in your gravy. Now stir in the sour cream. Add the pieces of bacon, and serve this over your cooked rabbit. Wonderful!! I: hope this gives you some ideas to use after you have been out on a rabbit outing. If you live in an area where the rabbit are not abundant, then head to your local grocer, they ;usually have rabbit right in their frozen food section. Until next month, stay happy and stay healthy.
Here's another way to make your Wild Game taste GREAT!
Liz Wiesemann (Aiming and Angling Recipes)
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine. Member of
the New England Outdoor Writers Assoc., also columnist for the Northwoods
Sporting Journal, and other sites.
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